1/2 c  Fresh mushrooms, chopped
1 ts Veg oil
7 oz Minced clams (canned)
1/2 c  Celery, chopped
1/3 c  Onion, chopped
1/2 ts Salt
1/8 ts Pepper
1/8 ts Cayenne
1 1/3 c  Nonfat dry milk powder
1 1/2 c  Cold water
1 tb Cornstarch
2 tb Fresh parsley, minced

Heat oil in saucepan and saute mushrooms. Stir in undrained clams,
celery, onion, salt, pepper and cayenne. Cover and let simmer for 5
minutes.
Mix together milk powder, water, and cornstarch (you may substitute 1 1/2
c skim milk for the powder & water). Stir milk mixture into saucepan and
simmer over low heat until soup thickens. Pour into serving bowls and top
each serving with 1/2 T parsley. (142 calories per serving)

Makes 4 servings